Ingredients
1-1/4 cup all-purpose flour
1 cup sifted powdered sugar
1/2 cup unsweetened cocoa powder
1/4 teaspoon baking soda
3/4 cup cold butter, cut into 1/2-inch cubes
1 tablespoon instant coffee crystals
1 (8-ounce) package cream cheese, softened
1 (14-ounce) can (1-1/4 cups) sweetened condensed milk
2 large eggs
1/2 cup semi-sweet chocolate chips
Method
Pre-heat oven to 350 F.
In a medium mixing bowl, stir together flour, powdered
sugar,
cocoa and baking soda.
With a fork, cut in butter until crumbly. Press into
the bottom of a
9x13" baking pan.
Bake for 15 minutes.
Meanwhile, dissolve coffee in 1
tablespoon hot
water and set aside.
In a large mixing bowl, beat cream cheese until light and
fluffy.
Gradually beat in condensed milk. Add coffee mixture and eggs; beat just until
combined.
Pour over crust. Bake for 20 minutes or until set. Allow to cool completely
on a wire rack,
then cover with plastic wrap and refrigerate.
When firm, cut into 1.5-inch squares.
Melt
chocolate chips in the top of a double boiler over hot (not boiling) water.
Transfer melted
chocolate to a resealable plastic bag and with a scissors, snip off a tiny corner
of the bag.
Drizzle melted chocolate over squares.
